Is cooking meant solely to feed the body or it’s a gift to humanity to enjoy art in its purest form? Let’s make chicken korma and find it out!

As I lately have some time, I had been browsing on the internet yesterday. Looking to find fresh, stirring ideas, inspiring dishes that I have never tried before, to impress my loved ones with. Searching for a while yet couldn’t discover too many interesting stuff. Right before I thought to give up on it, I came upon this tempting and easy dessert simply by chance. The dessert looked so yummy on its snapshot, it required prompt action.

It had been not difficult to imagine the way it’s created, how it tastes and just how much my husband is going to want it. Mind you, it is very easy to delight the man when it comes to puddings. Yes, I am a blessed one. Or maybe he is.Anyways, I got into the page: Suncakemom and then used the comprehensive instuctions that were accompanied by wonderful pics of the task. It just makes life less difficult. I can imagine that it’s a bit of a inconvenience to take photographs down the middle of cooking in the kitchen as you most often have gross hands thus i genuinely appreciate the effort and time she put in for making this blogpost .

That being said I am empowered presenting my own, personal recipes in a similar way. Many thanks for the idea.

I was tweaking the original formula create it for the taste of my loved ones. I have to mention it had been an incredible success. They enjoyed the flavour, the overall look and enjoyed having a delicacy such as this during a hectic workweek. They basically demanded lots more, many more. Hence the next occasion I am not going to make the same miscalculation. I am gonna double the quantity .

Chicken Korma was first baked by SunCakeMom

Garam Masala

In a grinder or mortar grind all the ingredients together. Some will be content simply taking a garam masala mixture from a shop’s shelf but the purist surely will not.


Place all the marinade ingredients, except the chicken into a food processor.

Give them a good whirl.

Mix the marinade with the meat and put it into the fridge for 30 minutes to a day. There is no rule for the type of meat we can use nor the shape but it’s advisable to cut them to fairly equal shapes so they cook evenly. In this recipe we used boneless chicken legs cut into 1″ / 2.5cm logs.

Some like to add the almond flour now instead of adding it into the sauce so it got fried with along the meat, developing additional flavors.


Heat oil in a pan and saute the diced onions on high heat until a glassy / translucent look for about 3 – 5 minutes.

Mix in the almond flour, cardamon, black pepper, bay leaf, cinnamon, coriander and garam masala and saute it for a minute.

Add yogurt then bring it to boil.

Transfer the whole content of the pan into a food processor an process the sauce until smooth.


Pour some oil into the saucepan and sear both side of the meat on medium to high heat until each side is golden brown for about 3 – 5 minutes.

Most likely we need to do it in batches, depending on the amount of meat we are preparing. If we have done it nicely then the meat haven’t burned down so we can simply pour back the sauce in and heat together the whole chicken korma then serve it.

Categories: Recipes